Dibbs Belgian Chocolate Cherry Stout 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Batch Size: 5.00 gal | Style: Specialty Fruit Beer (29C) |
| Boil Size: 7.12 gal | Style Guide: BJCP 2015 |
| Color: 54.6 SRM | Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun |
| Bitterness: 33.9 IBUs | Boil Time: 60 min |
| Est OG: 1.072 (17.4° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.017 SG (4.4° P) | Fermentation: Ale, Single Stage |
| ABV: 7.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs 10.05 oz |
Pilsen (Dingemans) (1.6 SRM) |
Grain |
1 |
| 1 lbs 6.01 oz |
Chocolate Malt (Bairds) (500.0 SRM) |
Grain |
2 |
| 14.67 oz |
Oats, Malted (1.0 SRM) |
Grain |
3 |
| 7.34 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
4 |
| 7.34 oz |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
5 |
| 3.67 oz |
Midnight Wheat (550.0 SRM) |
Grain |
6 |
| 0.91 oz |
Styrian Goldings [5.4%] - First Wort |
Hops |
7 |
| 0.91 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
8 |
| 0.91 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 0.30 gal |
Sweet Cherry Puree - Vintner's [Primary] (18.0 SRM) |
Juice |
10 |
| 1.0 pkgs |
Abbaye Belgian Ale Yeast (Lallemand/Danstar #) |
Yeast |
11 |
| 1.0 pkgs |
Windsor Yeast (Lallemand #-) |
Yeast |
12 |
| 0.91 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
13 |
| 7.27 oz |
Cocoa Nibs (Secondary 5 days) |
Misc |
14 |
Notes
Add Black, Chocolate, and Roasted Barley to Mash for last 15 minutes before Mash Out for mash capping of all dark malts.
Option of adding a 49 oz can of Vintner’s Harvest Fruit Puree – Blackbeery or Cherry to add to secondary fermentation
Added cocoa nibs to 8 oz whiskey to extract chocolate flavors. Added to barrel with beer. Aging in Balcones whiskey barrel for several months.This Recipe Has Not Been Rated
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